Seasonal Korean cooking with Taeyeon
Pumpkin Kimchi (Hobak Kimchi): A Traditional Kimchi from Central Korea Pumpkin kimchi (호박김치 ,hobak kimchi) is one of those dishes that often surprises people.Yes, there really is kimchi made with pumpkin! This kimchi comes from Korea’s central regions and reflects their food culture: gentle seasoning, thoughtful fermentation, and dishes that reveal their depth over time […]
What Kimjang Really Means When people think of Korean food, kimchi is often the first thing that comes to mind.But behind kimchi lies one of Korea’s most significant culinary traditions: Kimjang (김장). Kimjang is the tradition of preparing kimchi for winter, using the best seasonal ingredients of the year. Before modern agriculture and refrigeration, winters […]
Late summer is onion season and if you’ve never made kimchi with sweet, juicy onions, then this might just become your new favorite. This small-batch Onion Kimchi (양파김치) is inspired by the Jeolla-do region, Korea’s southern province known for its bold, flavorful food and excellent summer onions. It’s a refreshing, naturally fermented kimchi that goes […]
Basil kimchi took Korea by storm a couple of years ago, after popular TV host Lee Young-ja (이영자) introduced it on a variety show. Viewers were fascinated by the idea of tossing fresh basil leaves with gochugaru, fish sauce, and aromatics, and eating it right away like a spicy, fragrant herb salad. It was simple, […]
Kohlrabi kimchi is one of my go-to small-batch ferments when Korean radish isn’t available. If you’ve been looking for a way to make crunchy, refreshing kimchi without mu (Korean radish), this is for you! In Korea, kkakdugi is traditionally made with Korean radish, which is slightly spicy, juicy, and firm. But outside of Korea, it […]
Looking for a refreshing, beginner-friendly kimchi you can enjoy all spring and summer? Meet Nabak Kimchi (나박김치), a traditional Korean mul kimchi or “water kimchi” made with lightly brined napa cabbage and crunchy kohlrabi in a clear, fizzy broth. The gently spiced, refreshing broth is made with fruits and aromatics, this is the kind of […]
Why You Should Make Wild Garlic Kimchi This Season This is my original recipe for wild garlic kimchi, based on traditional Korean fermentation methods! It highlights the flavors of wild garlic in a naturally & authentic way! Spring is the perfect time to explore new flavors in fermentation, and wild garlic (San-maneul in Korean) is […]
Kimchi is one of Korea’s iconic fermented foods, packed with complex flavors, crunchiness, and incredible health benefits! Traditionally, kimchi includes fish sauce or salted shrimp for extra depth, but did you know you can make a fully plant-based version that’s just as rich and flavorful? This vegan kimchi recipe is inspired by Salchal-eumsik (Korean Buddhist […]
How to Make Easy Kimchi at Home Kimchi is the heart of Korean cuisine, tasty & crunchy fermented vegetables packed with spice, umami, and gut-friendly probiotics! While traditional kimchi-making can seem overwhelming, this easy kimchi recipe simplifies the process, making it accessible for anyone. Even if it’s your first time! Over the years, I’ve taught […]
When the temperature drops, there’s one dish I always turn to: Hobak-juk (호박죽), a warm, velvety Korean pumpkin porridge that’s smooth, slightly sweet, and so comforting. Traditionally made with bigger pumpkin or kabocha squash, this version uses butternut squash, which is just as delicious and easier to find in many places. Plus, I’m adding a […]